SOUS CHEF

DUTIES AND RESPONSIBILITIES

Assist in Menu Planning and Execution

• Collaborate with the Executive Chef to design menus that balance international standards with local culinary influences.
• Contribute ideas for seasonal specials, themed dinners, and dietary-specific options (e.g., vegetarian, vegan, gluten-free).
• Ensure all dishes are prepared according to standardized recipes and presentation guidelines.

Supervise Daily Kitchen Operations

• Lead the kitchen brigade during service times to ensure smooth and efficient operation.
• Monitor prep work, cooking, and plating to ensure consistent quality and timely service.
• Maintain a structured mise-en-place system to optimize kitchen flow.

Enforce Food Safety and Hygiene Standards

• Ensure compliance with HACCP guidelines and other food safety regulations.
• Monitor cleanliness of workstations, storage areas, and kitchen equipment.
• Train staff on best hygiene practices and conduct regular inspections to identify and correct potential risks.

Staff Management and Training

• Supervise kitchen team members, including line cooks, prep cooks, and stewards.
• Conduct daily briefings, assign duties, and oversee performance.
• Mentor junior chefs, provide constructive feedback, and facilitate ongoing training and skill development.

Inventory Control and Cost Management

• Assist with ordering and inventory management to ensure optimal stock levels without overordering.
• Track ingredient usage, minimize food wastage, and support cost control initiatives.
• Verify deliveries and inspect supplies to ensure quality and quantity meet lodge standards.

Stand-In Leadership

• Take full charge of the kitchen in the absence of the Executive Chef.
• Make executive decisions regarding staff deployment, guest requests, and food quality during the Head Chef’s absence.
• Maintain kitchen morale and productivity even under high-pressure scenarios.

Guest Interaction & Personalization

• Occasionally engage with guests to explain menu offerings, handle special requests, or address feedback.
• Collaborate with front-of-house staff to deliver personalized dining experiences for high-profile or returning guests.

Collaborate on Special Events and Functions

• Plan and execute culinary elements for events such as bush dinners, private celebrations, or themed nights.
• Coordinate with the lodge’s event and hospitality team to align food service with guest expectations and logistics.

Maintain Equipment and Kitchen Infrastructure

• Ensure that all kitchen equipment is properly maintained and promptly report any issues.
• Oversee routine maintenance schedules and support a safe working environment.

Foster Team Culture and Discipline

• Promote a positive, respectful, and cooperative work culture in the kitchen.
• Enforce kitchen rules, dress code, and standard operating procedures (SOPs).
• Act as a role model for professionalism, punctuality, and passion for food.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Degree or diploma in Culinary Arts, Food Production, or a related field
• 7–10 years of experience in a professional kitchen, with at least 2 years in a supervisory or sous chef role
• Proven experience working in remote hospitality environments (e.g., safari lodges, camps, or resorts) is an added advantage
• Strong knowledge of kitchen sanitation practices and international food safety standards (HACCP or equivalent)
• Ability to multitask, prioritize, and perform efficiently in a fast-paced, high-pressure environment
• Excellent leadership, communication, and interpersonal skills
• Passion for delivering exceptional culinary experiences with creativity and attention to detail

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.